I wanted to develop crackers that are really tasty and really easy and simple to make. These buckwheat and rosemary crackers recipe does just that; really simple to make, crispy and taste really good.
As I have recently cut out eating too much bread, yes, I can definitely over do it on the bread front, these come really handy. Now I treat myself to a nice sourdough loaf of bread from my local farmers market once a week and thoroughly enjoy it. And in the mean time I have these to eat with some yummy dips and lots more veggies hopefully!
This is a quick and simple recipe and in no time you will have 32 yummy crunchy crackers ready to enjoy. Fantastic dipped in hummus or just on their own they are a yummy treat anytime, as a starter or part of your lunch.
The combination of the buckwheat, almonds and flaxseed works really well and the addition of rosemary gives these crackers beautiful flavour. Overall a great healthy nutritious crackers recipe for you to try!
- 140g buckwheat flour (1 cup)
- 100g ground almonds (1 cup)
- 1tbsp ground flaxseed
- 1 tsp sea salt
- black pepper to taste
- 1-2 tsp chopped fresh rosemary
- 2 tbsp olive oil
- 95ml water (1/3 cup+1tbsp)
- Preheat the oven to 200°C (180°C fan)
- Prepare 2 baking sheets.
- In a bowl whisk together buckwheat flour, ground almonds, flaxseed, sea salt, black pepper and chopped rosemary and set aside.
- Mix olive oil together with water and add to the dry ingredients.
- Bring together into a dough and knead on a surface until smooth. You can add a little water or flour, the dough should be nice and smooth, not sticky or too dry.
- Separate the dough into 2 balls.
- Place one ball between 2 sheets of greaseproof baking paper and roll out until about 2mm thickness.
- Remove the top layer of baking paper and cut the dough into 16 wedges like you would cut a pizza and prick each cracker with a fork few times.
- Transfer onto a baking tray keeping the bottom layer of paper.
- Bake for 10-15 min. Keep an eye on the crackers as the outer edges always bake quicker. You might have to move them around, so they bake evenly.
- Repeat with the rest of the dough.
- Store in an airtight container for up to a week.
- Enjoy with your favourite dip or on its own.
Hey thanks for the recipe. I tried to make these and the crackers just got stuck to the baking paper. I can’t even peel it off it’s stuck in like a sticker and when I get a bit off it just rips and the rest is still stuck on. Any ideas? Could it be the paper I’m using? Apart from that the bits I could try were delicious!
Hi, I’m so sorry to hear that! I’ve made these several times without any problems. It could possibly be the baking paper, I always use greaseproof baking paper to make the crackers. If you make these again, you could line baking tray with some baking paper dusted with bit of flour. Roll the dough out on a surface dusted with some flour and move the crackers individually to the tray, that way they shouldn’t stick. The dough should be pliable, not wet or too dry and should be easy to roll out. Hope this helps. Hana
Thanks for the reply couldve been my mix was too wet. I will try again and let you know how I get on!
That definitely could be as that would make it stick. If the dough is too wet, add bit more flour and you can also dust the paper with some flour to roll it out. Unfortunately with dough you have to sometimes experiment to get it right. xx
I found the same issue, even though my dough was perfect, that is if I added more water it would be too wet and if I added more flour too dry. My solution was to dust the underneath baking paper very very lightly with buckwheat flour, and to dust very very lightly the top of the dough as I rolled it out. That worked.
I just baked the crackers for the first time and they turned out really good. I decided to spray the wax paper with non-stick spray that I rolled them out on and I left them on the wax paper to bake. I baked for around 16 minutes and they seemed slightly soft, so I turned the oven off and let them sit for around thirty minutes.
I’m going to play around with the added seeds…
Thank you Nirvana and Hanna!
Hi Deborah, thank you so much for coming back and leaving me such lovely comment! I’m so happy you’ve enjoyed the crackers, love the idea of adding different seeds to them :)
Hi Hana! I made another batch today with fennel seeds, dried onion and a tbsp. of agave and OMGoodness…worth a try
Hi Deborah, oh that sounds amazing, I love fennel seeds, I’m trying it on my next batch! Thank you :)
These are AMAZING! I didn’t have any Rosemary so used a teaspoon of Caraway seeds, I suppose you can add any flavours in. I am on a very strict Candida diet and not being able to eat breads or grains or sugars or hardly anything really these are like a godsend. Thank you so much. I will be making these forever :)
Thank you so much Bella for your fantastic comment! I’m with you, not being able to eat bread can be so hard and a little frustrating! I make these quite often myself, they are so simple to make and really tasty. I love the fact that you’ve used caraway seeds, it must be really lovely too:)
Any chance you’ve tried this with a dehydrator or know of an appropriate conversion? I just got one and am looking to try out this recipe. Thanks!
Hi Elise, I don’t think this recipe will be the best for dehydrator as it’s made with buckwheat flour. I would check out a recipe with sprouted raw buckwheat, which would be perfect for dehydrator. These crackers are great baked in the oven. Hope this helps. H
Thanks Hana!
Hi Hana
Is ground almond the same as almond meal?
Hi Olivia, it’s pretty much the same thing, ground almonds have more oil left in them. Both should work in the recipe, just adjust the wet ingredients in case the dough feels too dry or wet. Hope this helps:)
Thanks so much Hana, I tried it this morning with almond meal, it worked beautifully and just needed to add a few extra droplets of water to get the mixture together. Fantastic recipe!
Hi Olivia, you’re so welcome:) I’m really happy the recipe worked for you!
Hi H, I really loved these crackers! Perfect with your beetroot & tahini dip. I used a sprouted whole buckwheat flour and they were really delicious. They made my day. Hug, Txxx
Hi Tee, thank you so much for your lovely comment! I hope you have some of that sprouted buckwheat flour left, because another yummy cracker recipe is coming tomorrow! Love Hxxx
Hi, Hana! Just made these crackers. Really good! I used a silicone baking mat with parchment paper on top to roll them out. Worked great! When they were ready for the oven I just lifted the mat onto a baking sheet & put it in the oven. No sticking whatsoever!
Hi Anita, I’m so happy to hear that! I really love these too and find them quick and easy to make. Thank you so much for commenting:)
Can I use ground hazelnuts instead of almonds?
Hi Anna, I’m pretty sure you can. The taste will be different, but it’ll work.
I have tried them and they are amazing!!!
Fantastic!!! I’m so happy to hear that! x
I made them today and I just loove how they’re ready to eat in a few minutes :) The taste and consistency are fantastic, although mine look a little darker…Did you use some special buckwheat flour?
Hi Leonie, thank you so much for your lovely comment! I’ve used classic buckwheat flour and blanched ground almonds. Could you have possibly used roasted buckwheat flour or maybe you’ve baked them longer? Either way I’m really happy the recipe worked for you and you love them. x
This is a great recipe – thank you very much! I recently had to stop eating bread and related produce so this recipe came in handy. I made half the batch as is, and to the other half I added turmeric, chilly flakes – and a sprinkling of sea salt flakes on top. Delicious!
You’re so welcome Tonka! I love the addition of turmeric and chilly flakes, must be so delicious too! I’ll try it next time :)
It is possible to just use 100g ground flaxseed instead of ground almond? I have a lot of ground flaxseed and want to use it! Thanks.
Hi Olivia, the flavour will be different, but I think it should work fine in the recipe.
Just made those amazing crackers. They are delicious and I am so glad I discovered your blog. I am new in everything gluten and dairy free so I need all the inspiration I can get. I shall soon try your fig and walnut crackers.
Is there any chance that you could give your followers an idea of the values of what you make such as calories, etc… Probably very difficult for you as you are not a professional nutritionist, but I am asking, just in case.
Finally, I can’t see any bread in your recipes. Is it because it is difficult to make them without using eggs (which I don’t like in gluten-free bread anyway)?
Hi Chantal, I’m so happy to have you, welcome! The nutritional labels are something I’m looking into as I often get asked, so please bare with me :) In regards to bread, the problem is yeast as I don’t really include it in my diet. I would like to experiment with sourdough bread, hopefully soon. Gluten-free vegan bread is so tricky, I’ve tried making quite few recipes already, but not completely happy yet with any of them. Thank you for bringing it up as I really would love to master a decent loaf!
I am so glad I found this recipe. I am one of those unhappy folks who can’t tolerate much gluten in my diet. I recently bought a mill and I ground my own buckwheat for this recipe. The first time I followed it to the letter and I liked them a lot. I just made them a second time. This time I substituted a small amount of corn flour I had to make up the cup of (mostly) buckwheat. And I omitted the rosemary and used cracked peppercorn. They were a little sweeter and sandier from the corn, and I like them better with a more plain flavor. It’s nice to have a go to recipe for something I can eat without worries of bad digestive consequences. Thank you!!
Hi Carol, thank you so much for coming back and leaving me such lovely comment. I’m so happy you find this recipe so useful, I have to say I make these really often myself as they are so simple to make. I love your spin on these too, I might try with chickpea flour next time :)
Great recipe Hana…I also have to have a gluten free diet, there is nothing I can buy that is gluten and palm oil free in the stores. I love a cracker with cheese and and these are perfect for dips too as you say. Really glad to have found you…many thanks.
Hi Anni, thank you for your lovely comment. Oh yes, it can be so tricky on gluten-free diet, I’ve just learned to be super organized and make all my food from scratch these days, shops are so limited in what you can buy. So happy to have you here :)
Great recipe thanks Hana, totally delicious first attempt! I may never buy crackers again!!
I found (second go) I could roll the mixture on an oiled tray, with flour on top of the mixture to stop it sticking to the rolling pin. That uses less resources.
Thank you so much Grae for coming back and leaving such lovely comment! That’s really wonderful, I’ll try it next time myself :)
So easy and so yummy! Thank you very much for a recipe I’ll use over and over again. I’d absolutely love to pop these in my boy’s lunchbox but he can’t take nuts into school. Do you have any suggestions for replacing the ground almonds?
Hi Sarah, thank you so much for your lovely comment! I’m so happy you love this recipe. Yes, try to replace the ground almonds with ground sunflower seeds, it should work just the same :)
Would it be fine too cut these into squares instead? Is it just for appearances that these are cut into wedges?
Hi Esther, yes, you can cut them any way you like. I like cutting them into wedges as I find that easier.
Thanks for this recipe Hana,
I made these yesterday and was so surprised with how perfect they were.
My friends and partner all asked what shop I had got them from.
In comparison they taste much better than the ones I usually buy for $7 for a pack of around 12.
I am already whipping up another batch again today.
So easy, cheap and delicious.
You’re so welcome Fleur! I’m so happy they were such success :) Oh yes, gluten-free crackers cost way too much, so much cheaper making your own and with much better ingredients.
I really like this recipe. I’ve made these crackers twice now. I don’t use fresh rosemary regularly, but bought it specially to try this recipe (wasn’t sure if the dried kind would do!). I chopped and froze the leftovers, and used the frozen ones today to make my second batch. They were just as good as the first, despite the frozen rosemary!
I’m so happy to hear that, thank you for coming back and leaving me such lovely comment. I have to say I make this recipe the most out of all of my blog recipes and am so happy so many of you feel the same. :)
Hi, The recipe looks awesome. Since I am on a wholefood plant based diet, I don’t consume oil. Can you suggest a substitute to olive oil? Do you think increasing the flaxseeds or ground almonds shall work? If yes, how much? Thanks
Hi, you could try adding extra 1tbsp of ground flaxseed and omit the olive oil. Add little more water as needed. I don’t know how it will work out, but give it a try. I have an oil free crackers recipe on the blog – Parsnip and Thyme Grain-free Crackers if you prefer to try these ones :)
Will surely try. Thanks